Split the back of a cleaned goose and carefully remove the backbone. Rub the flesh with salt and ½ teaspoon of ground black pepper and allspice. Stuff as follows: Boil ¾ lb Italian macaroni in salted water and drain in a coarse sieve. Mix the macaroni with butter, 2 egg yolks, less than ¼ teaspoon mace, and 2 spoons sour cream. Stuff the goose, sew it up, and cook in a roasting pan on a bed of cut up root vegetables. Turn the goose frequently. Baste at first with butter and later with its own juices. When the goose is cooked, transfer it to a platter. Add 2 glasses bouillon and 1 spoon flour to the pan juices and bring to a boil. Strain the sauce, remove any excess fat, and add ½ small jar of capers or olives. Bring to a boil once more and pour over the goose.